1headbroccolicut into florets and the stalks finely sliced
10tbsplow fat creme fraichewe use Morrisons NuMe Less Than 3% Fat
½red onionvery thinly sliced
4salmon filletscut into large chunks
freshly ground black pepper
Preheat the oven to 200°C
Cook the potatoes wedges in some boiling salted water. You can add a fish stock cube to the water for some extra flavour. You could also microwave them for 10 minutes if you prefer. The wedges should be soft when stabbed with a knife
Cook the broccoli in some boiling salted water. Again, you can add a fish stock cube to the water for some extra flavour - and you can microwave this for 3 minutes if you prefer. The broccoli should still be quite firm.
You can cook the potatoes and broccoli in advance
In a large bowl mix together the potato wedges, broccoli, finely sliced onion, asparagus tips and creme fraiche. You can add some more creme fraiche if you need to, but don't forget to add the calories/points.
Season with sea salt and freshly ground black pepper, then tip it into a large oven proof dish.
Place the salmon chunks on top of the mix, season, sprinkle with the dried parmesan and put it in the oven for 20 minutes or so.
When the salmon is just cooked check the dish is piping hot right through and vegetables are cooked through, then remove from the oven and serve with a fresh, crisp salad garnish